• MAIN INGREDIENTS: 1. Kashmiri chili - 6/7 (It is less spicy. Mainly for red colour) 2. Garlic – 6 cloves 3. Ginger - approx. 1 inch 4. Green chili - 1 5. Tomato - 2 6. Onion - 1 7. Oil - 1 drop 8. Salt - As per taste
METHOD:
First soak all the vegetables with their intact skin in Luke-Warm water with added turmeric and salt for 15-20 mins. After 15-20 mins wash them with clean water
Finely chop ginger, 3-cloves of garlic and green chili.
Take Luke-warm water in a vessel and soak red Kashmiri chili and remaining 3 cloves of garlic in it for about 15 to 20 min.
Grind this mixture along with raw onion and tomatoes in a mixer till a you get a smooth paste. (A puree consistency)
Heat one kadai (Sauce pan) on Hotplate/Gas/Stove and brush it with one drop of oil properly.
Add ginger, garlic and green chili to this.
Sauté everything till it becomes golden brown and starts to leave aroma.
Then add the puree we have already prepared to this mixture
Add salt as per taste and requirement.
Now cover it with a lid and let it cook for about 8 to 10 min.
Let it become little thick in consistency.
Switch off the gas and let it cool completely.
Now your low-calorie Schezwan Sauce is ready. You can enjoy it with your favourite meals like Sandwiches, Frankie, Noodles, Fried Rice, Burgers, etc.
Enjoy this Less spicy but Equally healthy n tasty... Schezwan Sauce. Without any guilt.
